Seafood Tonkotsu Ramen

Ingredients

• Nori seaweed (4 sheets)
• Soft-boiled eggs (4)
• Bean sprouts (1 cup)
• Green onions (2, sliced)
• Mussels (1 cup)
• Squid (1 cup, cleaned and sliced)
• Shrimp (1 cup, peeled and deveined)
• Ramen noodles (4 servings)
• Salt (to taste)
• Fish sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Ginger (1 inch, peeled and sliced)
• Garlic (4 cloves, smashed)
• Dried shiitake mushrooms (1 cup)
• Dried anchovies (1 cup)
• Pork bones (1kg)

Instructions

1. In a large pot, add the pork bones, dried anchovies, dried shiitake mushrooms, garlic, and ginger. Fill the pot with enough water to fully cover the ingredients.
2. Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 2 hours. Occasionally skim off any impurities that rise to the surface.
3. After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids.
4. Return the broth to the stove and add the soy sauce, fish sauce, and salt to your preference. Let it simmer for another 30 minutes to allow the flavors to integrate.
5. While the broth is simmering, cook the ramen noodles as per the package instructions. Once cooked, drain them and set aside.
6. In a separate pot, blanch the shrimp, squid, and mussels in boiling water for 1-2 minutes or until cooked. Drain the seafood and set aside.
7. To assemble the ramen, divide the cooked noodles among 4 bowls. Top each bowl with equal portions of blanched seafood, sliced green onions, bean sprouts, a soft-boiled egg, and a sheet of nori seaweed.
8. Finally, ladle the hot tonkotsu broth over the noodles and seafood. Serve immediately and enjoy your homemade Seafood Tonkotsu Ramen!